Best 3 Big Johns Oyster Motoyaki Recipes
Introducing Big John's Oyster Motoyaki: A Culinary Symphony of Flavors
Indulge in a delectable journey with Big John's Oyster Motoyaki, a culinary masterpiece that tantalizes the taste buds with its harmonious blend of flavors and textures. Hailing from the bustling streets of Tokyo, this dish showcases the perfect union of fresh oysters, creamy sauce, and a symphony of savory toppings. Embark on a culinary adventure with our carefully curated recipes, ranging from the classic rendition to innovative variations that cater to diverse palates. Discover the secrets behind this beloved dish and recreate the magic of Big John's Oyster Motoyaki in the comfort of your own kitchen.
HOG ISLAND BBQ OYSTERS
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine everything but the oysters in a saucepan. Let sauce ingredients simmer over low heat for about 15 minutes.
- Place each oyster back in its shell. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes. Serve immediately.
BIG JOHN'S OYSTER MOTOYAKI
MOTOYAKI - Japanese cusine. baked food topped with a mayonnaise-based sauce served in an oyster shell. Anyone who's ever been to a Japanese restaurant or Sushi bar and had this baked treat wishes they had a recipe that they could use at home. I've created this from several recipes I managed to acquire from local Japanese restaurants. Now all you have to do is learn how to shuck a large oyster that really doesn't want to let you in.
Provided by Big John
Categories Japanese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
- Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
- Whisk the mayonnaise, miso paste and peppers together. Set aside.
- Lightly saute the mushrooms and onion in butter to remove some of the water.
- Heat oven to 400°F.
- Spread a thin layer of mayo mixture on the bottom of each shell.
- Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
- Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
- Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
- Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
- Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.
OYSTERS BIENVILLE
Provided by Leon E. Soniat Jr.
Categories Mushroom Appetizer Mardi Gras Dinner Parmesan Oyster Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Sauté the chopped shallots in the butter and slowly stir over a very low heat until the onions are well cooked, but not brown. Sprinkle the shallots with the flour and cook until the flour begins to brown. Add the chicken broth and the mushrooms and mix well. Beat the egg yolk into the wine and add to the chicken broth mixture, beating all the while. Season with the salt and cayenne, and cook over a low heat for 15 minutes.
- Heat a pan of ice cream salt in a 400-degree oven for 15 minutes. Place the oysters on the half shell in the hot ice cream salt and return to the oven for about 5 minutes. Spoon the sauce over each oyster and sprinkle with a mixture of the bread crumbs and cheese. Return to the oven and bake until the bread crumb mixture is lightly browned. Two dozen oysters served this way will serve four.
Tips:
- To make sure the oysters are cooked evenly, try to select oysters that are all about the same size.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs. Just make sure to toast them in a pan with some butter or oil until they are golden brown.
- Don't overcrowd the baking dish. If you are making a large batch, you may need to bake the oysters in batches.
- Keep an eye on the oysters while they are baking. They should be cooked through, but you don't want to overcook them or they will become tough.
- Serve the oysters immediately with your favorite dipping sauce.
Conclusion:
Big John's Oyster Motoyaki is a delicious and easy-to-make appetizer that is perfect for any occasion. Whether you are having a party or just want a special treat, these oysters are sure to please. The combination of creamy, cheesy sauce, crispy breadcrumbs, and briny oysters is simply irresistible. So next time you are looking for a new appetizer to try, give Big John's Oyster Motoyaki a try. You won't be disappointed!
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